Vegan Jackfruit Chili
This hearty, smoky chili is the kind of pot that makes you forget you're not eating meat — and that's entirely the point. Young green jackfruit gets seared until caramelized, then slow-simmered until it shreds into tender, pull-apart strands that soak up every bit of the bold, spice-layered broth. Fire-roasted crushed tomatoes, chipotle pepper in adobo, smoked paprika, and cumin build a depth of flavor that tastes like it's been cooking all day — even though the whole thing comes together in under an hour. Black beans add protein and body, making each bowl genuinely filling and satisfying without any animal products in sight. A finishing squeeze of fresh lime juice brightens everything up and cuts right through the richness. Serve it topped with sliced avocado, fresh cilantro, and extra lime wedges for a bowl that looks as good as it tastes. At six servings, it's perfect for a crowd or for stocking the fridge with lunches that actually get better the next day.
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Learn more →Ingredients
6 servings
- 2 cans (20 oz each) young green jackfruit in brine or water, drained and rinsed
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 chipotle pepper in adobo sauce, minced, plus 1 tbsp adobo sauce
- 1 can (28 oz) fire-roasted crushed tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp fresh lime juice
For serving
- fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
- sliced avocado (optional)
Instructions
- 1
Pat the drained jackfruit dry with paper towels, then use your hands or two forks to pull apart any large chunks into rough shreds, discarding any tough core pieces or seeds.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the jackfruit in a single layer and cook, undisturbed, for 4–5 minutes until the edges are golden and slightly caramelized, then stir and cook for 2 minutes more. Transfer the jackfruit to a plate and set aside.
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